Sweet Refrigerator Pickles
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"These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator."
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Ingredients1 d 1 h 55 m servings 99
Original recipe yields 12 servings
- Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
- Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
- Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
- Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
Per Serving: 99 calories; 0.2 24.2 0.6 0 877 Full nutrition